C.B.C. Cure 1.7Kg
Price: $22.00
CBC Cure comes in a 1.7 Kg sachet. ('CBC' stands for 'Corned Beef & Bacon'). As the name suggests, this cure is most suited to the production of corned beef and bacon. It is a more advanced cure than pineapple cure, in that it contains extra mineral salts, which assist greatly with moisture retention in the product. This produces a more succulent eating experience. Please note that the addition of salt is required with this cure.
Method for CBC Cure
Ingredients
1.7 Kg CBC Cure
45 Kg Cold Water
4.5 Kg Salt (Salt content is a guide only, and can be adjusted slightly according to taste)
Makes 45 Lt of Brine
(For smaller batches, use above ingredients in the same ratio).
Method
1. Mix the cure with cold water in required quantity until completely dissolved.
2. Add the salt and mix further until it has fully dissolved.
3. Using a brine pump and needle, inject the brine into the meat muscle repeatedly, ensuring the cure is evenly dispersed in small quantities. As a guide, the meat being cured should weigh @ 35% more after pumping. If curing small products like fish or chicken, pumping may not be necessary.
3. Place remaining brine mix into a container, and immerse the meat completely in it. Refrigerate and leave to soak for at least 24 hours. This soaking period should be adequate for both pumped products, and for small products like chicken or fish for which pumping is unnecessary.
4. Remove cured product from brine, drain and dispose of the remaining liquid. Products like corned beef or pickled pork can now be packed and frozen for storage. Products like ham, bacon, and smoked chicken or fish can now be cooked and/or smoked as desired.
